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Reese's Peanut Butter Eggs (Homemade Copycat)

Yield: 18-24 eggs Prep Time: 20 minutes Chill Time: 30-45 minutes Total Time: About 1 hour
Serving Size 24

Ingredients

  • For the peanut butter filling:
  • - 1 cup 250g creamy peanut butter (Jif or Skippy recommended)
  • - ¼ cup 56g unsalted butter, softened
  • - 1¾ to 2 cups 210-240g powdered sugar
  • - ½ teaspoon vanilla extract optional
  • - ¼ teaspoon salt
  • For the chocolate coating:
  • - 2 cups 12 oz / 340g milk chocolate chips or melting wafers
  • - 1-2 tablespoons vegetable shortening coconut oil, or butter

Instructions

  • Make the filling: Beat together peanut butter, softened butter, vanilla, and salt until smooth. Gradually add powdered sugar until it forms a firm, shapeable dough. Adjust with more sugar if too soft or a splash of milk if too dry.
  • Shape into eggs: Scoop tablespoon-sized portions and shape into ovals/flattened eggs. Place on a parchment-lined baking sheet.
  • Chill: Freeze for 20-30 minutes or refrigerate for 1 hour until firm.
  • Melt chocolate: Microwave chocolate with shortening in 30-second bursts, stirring until smooth.
  • Dip: Use a fork to dip each chilled egg in chocolate, let excess drip off, and place back on parchment. Add drizzle if desired.
  • Set: Refrigerate 10-15 minutes until chocolate hardens.
  • Store: Keep in airtight container in fridge up to 2 weeks. Best at room temperature.

Notes

For less sweetness, add extra salt to filling. Use dark chocolate for a twist!